Start by spiralizing your zucchinis to create zoodles aka zucchini noodles.
Next, in your food processor add in the avocado, lemon juice, 2 tablespoons of the olive oil, salt and pepper and blend until you've reach a creamy consistency. Set avocado sauce aside for flavours to infuse.
In a non stick pan on low to medium heat add in the remaining olive oil, garlic, onion and asparagus and sauté for 3-5 minutes.
Throw in the cherry tomatoes and lower the heat to just warm up the tomatoes but not cook them.
Turn off the heat and allow veggies to cool slightly.
In a large bowl combine veggies and zoodles and toss well.
Add creamy avocado sauce and toss everything together very well until zoodles are evenly coated with the avocado sauce.
Sprinkle the vegan parmesan and salt/pepper (optional)
Best consumed within a few hours of making. This dish can be enjoyed hot or cold.